Chicken Noodle Soup


Chicken Noodle Soup

Servings 6


Homemade Chicken Stock:

  • 1 whole chicken or 8 chicken thighs (with bone and skin on)
  • 1 large white or yellow onion, quartered
  • 2 carrots, washed, scrubbed and cut in half – no need to peel
  • 2 celery stalks, cut in half with leaves
  • 4-5 sprigs fresh parsley,
  • 4-5 sprigs fresh thyme
  • 4 garlic cloves, whacked
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns

Chicken Soup:

  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • salt and pepper
  • 7-8 cups chicken stock
  • 2 fresh tomatoes, diced
  • 3 large carrots, chopped
  • 1 large potato, peeled and cubed
  • 1 malanga, peeled and cubed
  • cups calabaza, peeled and cubed
  • 7 ounces dried fideos (noodles or vermicelli pasta)
  • ½ large fresh lime
  • fresh cilantro/parsley for ganish


Chicken Stock:

    In a large soup/stock pot, add your chicken, onions, carrots, celery, parsley, thyme, garlic, bay leaf, salt, and peppercorns. Add 6-7 quarts of water, cover and bring to a boil, (approximately 15 minutes). Lower the heat, uncover and simmer for 1½ hours if using thighs and 2 hours for whole chicken.

      Carefully remove chicken from pot and transfer to plate, allow to slightly cool; shred meat off the bones and set aside or store in refrigerator until ready to use.

        Place bones back in pot continue to simmer, uncovered for 2½ hours (for maximum flavor and health benefit simmer 6-8 hours), skimming off the foam every 10-15 minutes. Remove from heat; cool and strain with a fine mesh colander or cheesecloth and discard solids from stock.

          Allow stock to cool completely, transfer to a glass bowl and refrigerate for a couple of hours or over night.

            Remove solidified fat from surface and use as your base for your soup or transfer back in the refrigerator for future use.


                Heat oil in a large pot over medium meat. Add onion and sauté for 2 minutes, season with salt and pepper. Add stock, tomatoes, carrots, potato, malanga and calabaza and bring to a boil for 5 minutes, lower heat and simmer until veggies are softened (20-25 minutes).

                  Add fideos and cook 6-7 minutes.

                    Add chicken, stir (it warms quickly), season with salt and pepper to taste. Finish off with a squeeze of fresh lime juice and/or fresh cilantro or parsley .